The second beer in a short series of Thrones themed beers, I’m brewing a Belgian Dark Strong, hopefully more on the red side, with diced habanero peppers added to the boil. Fire and Blood.
|Method||Style||Boil Size||Batch Size||Efficiency|
|Brew in a Bag||Belgian Golden Strong||3 gal||2.5 gal||70% Target|
|OG||FG||ABV (alternate)||IBU (tinseth)||SRM|
|19.5º P||3.0º P||9.65% ABV||30||15.25|
Target Water profile: Chimay (boiled)
Once again, I’m using the Chimay water profile.
DI Water additions
Estimated mash pH: 5.32
|5.5 lbs||Château Pilsner|
|0.50 lb||Weyermann CaraRed|
|0.25 lb||Weyermann CaraMunich 1|
|1.0 lb||Belgian Candi Syrup D-45|
|100 g||DME Pilsen (starter)|
|1 oz||Hallertau Mittelfruh (4% AA)||First Wort||30 IBU|
WLP500 – Monastery Ale (Chimay). I pitched 1 fresh tube into a 1 liter starter about 24 hours before brew day.
I sanitized all my equipment, added my my minerals to my DI water, and fired up the GigaWort.
Today I’m going to dough in slightly higher than I did yesterday, considering this is 6.25 pounds of grain vs. 2.5 pounds. I heated the water up to about 155ºF, poured in the grains, and gave it a really good stir. I added the thermometer back in, closed the lid, and let the temperature inside the kettle climb.
After about 5 minutes with the lid on, the temperature slid right up to 150ºF. I let these grains mash for a full 90 minutes.
When the mash was completed, I pulled the grain bag out and slid my strainer underneath it. I gave the bag a good squeeze first, and then grabbed a gravity reading of my mash conversion. I’m at 15.4ºP.
Next I tossed in my FWH addition of Hallertau, and then added 1 lb of Candi Syrup.
I then began sparging the grains with 3 quarts of ambient temperature DI water. I had to sparge half a quart extra, as I only came up with 11 liters of boil volume. I stirred up all 3 gallons of collected wort, and got a preboil gravity reading of 15.7ºP.
I turned up the kettle to the boil setting, and began the boil.
During the boil, I chopped up 3 habaneros. From right to left, the first bowl has 1 pepper flesh with half its seeds. The second bowl has 1 pepper flesh and NO seeds. The third bowl has 1 pepper flesh and all of its seeds. The bowl on top is extra seed scraps from pepper 1 and 2. My plan is to add the first and second bowl after the boil, and see how that tastes.
When the boil was done, I opened up the ball valve and transferred the wort into a kettle lined with a nylon bag. Color:
I prepared my pepper additions, and I ended up adding all three habaneros to the wort, didn’t really get much heat from that at all. So I’m going to let it steep during fermentation, and hope I get some heat coming through on the final beer.
Once the wort cooled, I poured it into the fermenter,
and placed the fermenter in the fridge, where it will ferment at 67ºF for about a week, with gradual temperature ramping.
Starting gravity for this beer: 18.5ºP… not as high as I anticipated, but as long as this beer gets above 9%, I’ll be happy with it.